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Noodle Pancake With Mixed Vegetables

Western.Chefs's picture
Noodle Pancake With Mixed Vegetables is an amazingly easy to prepare recipe which cannot just escape your guest's attention in any party. The delicious Noodle Pancake With Mixed Vegetables will get you a lots of compliments for your creativity.
  Spaghetti 8 Ounce (1 Package)
  Cornstarch 2 Tablespoon
  Water 1 Cup (16 tbs)
  Chinese pea pods 1⁄2 Pound
  Mushrooms 1⁄2 Pound, sliced
  Green onions 1 Bunch (100 gm), cut into 2 inch pieces
  Carrots 4 Medium, sliced
  Minced peeled gingerroot 1 Teaspoon
  Soy sauce 3 Tablespoon
  Sugar 1 1⁄2 Teaspoon

1. In saucepot, prepare spaghetti as label directs; drain well and let cool.
2. In 1-cup measure, mix cornstarch with 1/2 cup water. In 4-quart saucepan over medium high heat, in 3 tablespoons hot salad oil, cook pea pods, mushrooms, green onions, carrots, and ginger, stirring often, until vegetables are tender-crisp. Stir in soy sauce, sugar, and 2 cups water, then cornstarch mixture. Cook, stirring, until sauce thickens. Keep warm.
3. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, arrange spaghetti to form a 10-inch pancake, pressing spaghetti to skillet with pancake turner. Cover; cook 5 minutes or until pancake is golden on bottom. Invert pancake onto large plate.
4. In same skillet over medium heat, heat 2 more tablespoons oil until hot. Carefully slide pancake back into skillet; cover and cook 5 minutes or until golden on other side.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1223 Calories from Fat 43

% Daily Value*

Total Fat 5 g8%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2750.8 mg114.6%

Total Carbohydrates 263 g87.6%

Dietary Fiber 13.3 g53.3%

Sugars 25.8 g

Protein 54 g107.1%

Vitamin A 895.2% Vitamin C 108.3%

Calcium 24.9% Iron 72.5%

*Based on a 2000 Calorie diet


Noodle Pancake With Mixed Vegetables Recipe